Filetto in Crosta di Pistacchi con Riduzione di Aceto di Mele

Filetto in Crosta di Pistacchi con Riduzione di Aceto di Mele ingredients

• 4 6-oz steaks beef filet mignon
• 1 tbsp olive oil
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.75 cup unsalted pistachios
• 0.25 cup Panko breadcrumbs
• 2 tbsp Parmesan cheese
• 2 tbsp fresh parsley
• 1 tbsp Dijon mustard
• 1 small shallot
• 0.5 cup apple cider vinegar
• 0.25 cup vegetable broth
• 1 tsp honey or maple syrup
• 1 tbsp cold butter

How to make Filetto in Crosta di Pistacchi con Riduzione di Aceto di Mele

1. Preheat your oven to 400°F (200°C). Prepare the pistachio crust by pulsing 0.75 cup shelled pistachios, 0.25 cup Panko breadcrumbs, 2 tbsp grated Parmesan cheese, and 2 tbsp chopped fresh parsley in a food processor until finely chopped but not a paste.
2. Pat the 4 beef filet mignons completely dry with paper towels. Season all sides with 0.75 tsp salt and 0.5 tsp black pepper. Lightly spread 1 tbsp Dijon mustard over one side of each filet, then firmly press the pistachio mixture onto the mustard-coated side, ensuring it adheres well.
3. Heat 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
4. Carefully place the filets crust-side up in the hot skillet. Sear for 2-3 minutes until the bottom is well browned.
5. Flip the filets so the crusted side is now down and sear for another 2-3 minutes, just enough to lightly toast the pistachios and create a light crust. Be careful not to burn the crust.
6. Transfer the skillet to the preheated oven and roast for 8-12 minutes for medium-rare (internal temperature 130-135°F), or longer for desired doneness. The crust should be golden and fragrant.
7. While the filets are roasting, prepare the reduction: In a small saucepan, sauté 1 finely minced shallot in a drizzle of olive oil over medium heat for 2 minutes until softened.
8. Pour in 0.5 cup apple cider vinegar and 0.25 cup vegetable broth. Bring to a simmer and reduce the liquid by about two-thirds, until it coats the back of a spoon, which should take about 8-10 minutes. Stir in 1 tsp honey or maple syrup.
9. Remove the reduction from the heat and whisk in 1 tbsp cold butter until it's melted and incorporated, creating a glossy sauce. Taste and adjust seasoning if necessary.
10. Remove the filets from the oven and let them rest on a cutting board for 5 minutes before slicing or serving. This allows the juices to redistribute.
11. Serve each pistachio-crusted filet with a generous drizzle of the warm apple cider vinegar reduction.

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